An article in a recent issue of Fine Cooking magazine offers some suggestions for cooking with sage, which happens to be one of my favorite herbs. One of the cooking suggestions sounds quite tasty, yet nutritionally sound:
Simmer canellini beans with lots of chopped fresh sage, garlic, and pepper. Dress the cooked beans while still hot with a vinaigrette of olive oil, red-wine vinegar, chopped fresh sage, and garlic.
Considering the way I've been eating since Thanksgiving, I'll probably be eating stuff like this a lot over the next few weeks.